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Smoky bean chilli

Tender beans, rich tomato and a deep smoky warmth. Follow every ingredient back to the soil.

4 servings33 ways to begin131 steps at the far end

Preparation level4 / 33

Everyday cooking

5 steps

Just buy itFrom the ground up

01 — THE FINISHED DISHSmoky bean chilliAI generated

Method

0 / 5 done

1–5

Added at this stage

Simmer smoky bean chilli

Makes 4 item

800 g cooked beans600 g passata180 g onion200 g red pepper12 g garlic25 ml olive oil8 g smoked paprika5 g cumin2 g chilli powder200 ml vegetable stock8 g salt10 g coriander leaves

Using: kitchen and oven

1.
Peel and finely dice the onion. Remove the stalk and seeds and cut the pepper into small squares. Peel and mince the cloves.
2.
Warm the oil in a heavy pan and soften onion and pepper for ten minutes. Stir the garlic through the vegetables for one minute. Add paprika, cumin and chilli powder and stir until fragrant.
3.
Pour in the passata and loosen any spice mixture stuck to the pan. Fold the drained cooked beans through the tomato base. Add stock and bring to a gentle simmer. Simmer uncovered for 30 minutes, stirring occasionally.
4.
Mash a small portion of the beans against the side of the pan and stir back in. Add salt and adjust the chilli to the desired strength. Let the chilli stand off the heat for five minutes.
5.
Spoon into bowls and finish with chopped coriander leaves.

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And finally, smoky bean chilli.

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